Italian

Slow-roasted tomato, garlic and prawn spaghetti

Name: Slow-roasted tomato, garlic and prawn spaghetti recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 large red capsicums, seeds removed, cut into large wedges; 8 truss tomatoes, cut into quarters; 1/2 cup (125ml) extra virgin olive oil; 3 garlic cloves, sliced; Finely grated zest & juice of 1 lemon; 5 thyme sprigs, leaves picked; 20 large green king prawns, peeled, deveined, tails left intact; 1/2 cup basil leaves, torn; 80g unsalted butter, chopped; 500g spaghetti; 1 bunch rocket; 1 long red chilli, sliced, to serve

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by Shannon Bennett

Chef

Jul 13, 2020

This rich slow cook brings out the delicious umami flavours of the tomato and the sweetness of the capsicum. Together with pasta and Australian prawns, you've got yourself a winner of a dinner.

2 large red capsicums, seeds removed, cut into large wedges
8 truss tomatoes, cut into quarters
1/2 cup (125ml) extra virgin olive oil
3 garlic cloves, sliced
Finely grated zest & juice of 1 lemon
5 thyme sprigs, leaves picked
20 large green king prawns, peeled, deveined, tails left intact
1/2 cup basil leaves, torn
80g unsalted butter, chopped
500g spaghetti
1 bunch rocket
1 long red chilli, sliced, to serve

Method

1.

Preheat oven to 160°C.
2.

Place capsicum and tomato in a roasting pan with the oil, garlic, lemon zest and thyme. Season and stir gently to combine. Bake for 1 hour-1 hour 30 minutes until tomato and capsicum are very soft. Remove from the oven, stir through the prawns and bake for a further 5 minutes to cook the prawns. Remove from the oven and stir in the torn basil, butter and lemon juice. Season to taste and set aside.
3.

Meanwhile, cook pasta according to the packet instructions. Drain (reserving a little of the pasta water to thin the sauce if needed) and add hot pasta straight to the roasting pan with the prawns. Stir to coat thoroughly and season with lots of black pepper. Divide pasta and rocket between bowls and scatter with chilli, to serve.